Fondant Potatoes - Crusty Potatoes Roasted with Butter and Stock

Experimenting this morning, I seasoned the tops with garlic salt & pepper adding garlic, rosemary, and thyme.

On the side I prepped a head of garlic for baking. I sliced the top off to drizzle the olive oil inside. I took the small bits of garlic I sliced off and added them to the stove top fondant mixture when the butter was added. In addition to thyme, I added rosemary sprigs. I laboriously removed nearly all the oil before adding the butter. When it came out of the oven, I drizzled the butter, herb, and garlic mix over the top.
I'll use the baked garlic later when I make a garlic loaf. I wish now I could have had both at the same time. Alas, I may have to make another batch.

RECIPE at : https://www.youtube.com/watch?v=XOatJPocjDo